Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C19/00—Cheese; Cheese preparations; Making thereof
  • A23C19/02—Making cheese curd
  • A23C19/05—Treating milk before coagulation; Separating whey from curd
  • A23C19/052—Acidifying only by chemical or physical means
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C19/00—Cheese; Cheese preparations; Making thereof
  • A23C19/02—Making cheese curd
  • A23C19/05—Treating milk before coagulation; Separating whey from curd
  • A23C19/051—Acidifying by combination of acid fermentation and of chemical or physical means

Definitions

• the invention relates to the increasing of cheese yield through incorporating a portion of the native whey proteins and residual fat in the cheese curd through preconditioning, high temperature treatment of the milk, and post acidification followed by culturing.
• a brief description of the commercial manufacture of mozzarella cheese is as follows: Raw milk is delivered to the processing plant, where it is stored in a milk silo. When processing is to begin, the milk is moved through a transfer line to a balance tank. From the balance tank, the milk is sent to a pasteurizer, which is operated as a two sided-heat exchanger. The cold milk continuously passes through the first side of the exchanger, where it is warmed to the desired maximum temperature. Then the milk passes through the second side of the exchanger, where it returns heat to the first side, cooling the pasteur­ized milk. The time of pasteurization can be controlled by the flow rate through the heat exchanger.
• the raw milk is pasteurized at 162°F for 16 sec., cooled to 88° to 96°F, and then added to a stainless steel cheese vat.
• Rene milk is currently a major cause of manufacturing problems because the composition of the milk will vary according to weather, breed of cows, season, geographic area, feed, etc.
• starter bacterial cultures composed of coccus and rods
• the milk is allowed to ripen for 15 to 45 min.
• a coagulator preparation (a proteolytic enzyme extracted from calf stomach or from microbial cultures) is added to the milk at the rate of about 3 oz./1000 lbs. of milk.
• the agitators are shut off after adding the coagulator and the milk is allowed to coagulate for a period of 15 to 30 min.
• the coagulum is cut into small cubes so that whey can be expelled from the curd.
• the curd is allowed to settle to the bottom of the vat without stirring for a period of 5 min.
• the agitators are started and the curd is cooked to 98° to 118° F over a period of 30 to 60 min.
• the curd is allowed to sit under whey or warm water or on cheddaring tables until pH drops to 5.1 to 5.40. If the pH of the curd is going to go lower (below pH 5.1) cold water (50° to 60°F) can be added to the curd to retard further production of acid by starter bacteria. After the curd attains the right pH, it is either cheddared and milled or put into a cooker (mixer and molder) containing water at 135° to 180° F and mixed and molded into cheese bodies. It is an opinion at this stage either to add salt before the curd goes into cooker or to add salt to the mixer directly or to omit the addition of salt.
• a cooker mixer and molder
• the curd After the curd is molded, it is cooled by suspending first in cold water, then, in cold brine (60 to 80% salt concentration). After 1 to 12 hrs. the brined cheese body is removed, diced or shredded and/or packaged and stored at 40°F until used to make pizza pie (7 to 10 days after packing).
• cold brine 60 to 80% salt concentration
• the coccus to rod ratio dictates the body, stretch, browning, and oiling off of the cheese on pizza pie after it is baked. If the coccus population is too high, (10 to 20:1 c:r ratio), cheese will be tougher, does not stretch, and will exhibit browning after it is baked. On the other hand, if the rod popula­tion happened to be too high in the starter culture or in the cheese, the resultant mozzarella cheese will exhibit too much stretch, too much tenderness, and excessive oiling off, acid flavor, and a significantly decreased browning on pizza pie. In the production of high quality mozzarella one culture species cannot be used interchangeably for the other. So, it is imperative that coccus to rod ratio be controlled with utmost care in the starter tanks by varying the temperature of set.
• coccus to rod ratios can be adjusted in the starter tank anywhere from 1:1 to 3:1 (c:r). However, if the pH of the raw milk happened to be 6.8 to 6.85, even though the c:r ratio is adjusted in the starter tank, still the coccus population will build up in higher concentration than the rods and thus will alter the functionality of mozzarella cheese.
• Bacteriophage is a bacterial virus which will lyse bacterial cells, making them unable to produce acid and flavor during the manufacture of cheese. Phage for both the coccus and rod cultures used in the manufacture of mozzarella cheese normally are found in the plant environment. Even though the coccus and rod cultures are protected in the starter tank, once they are added to the cheese milk, any phage present in milk will attack these organisms. If the coccus phage is present and destroys a majority of the cocci, the resulting cheese will be pasty and will exhibit an extensive oiling-off defect on pizza pie. On the other hand, if the rod phage destroys most of the rods, the resultant cheese will be tougher, will not stretch on pizza pie and will exhibit extensive browning.
• pathogenic bacteria such as Listeria, Staphylococci, and Salmonellae
• pathogenic bacteria can grow to high numbers. This will happen especially when the starter bacteria are slow due to inherent culture characteristics, the presence of antibiotics such as penicillin, agglutinins, the presence of accidental sanitizing compounds in the milk, or due to the dreadful bacteriophage which will kill starter bacteria. Under these conditions, the pathogenic bacteria will grow faster because they prefer to grow above pH 6.0, and, also, they will not have any competition from the growth of dairy starter bacteria. Recently there have been many deaths reported due to the growth of pathogens in dairy products.
• the most commonly used method of direct acidification in the U.S.A. utilizes phosphoric acid as the primary acidulant to reduce the pH of cold (35°C-55°F) milk to just short of the point of casein precipitation (pH 4.9 to pH 5.4).
• the milk then is warmed to about 90°F and a secondary acidulant, the acidogen GDL, is added to bring the pH down to the isoelectric point slowly with the aid of a coagulating enzyme.
• United States Patent No. 3,298,836 (Ernstrom, 1967) teaches the acidification of cold (35°-50°F), high solids (14-16%) milk to pH 4.5-4.7 with free acid (mainly hydrochloric).
• the cold acidified milk is warmed without agitation to 70°-140°F using special, expensive equipment to facilitate coagulation and curd formation for the manufacture of cottage cheese.
• No acidogen, such as GDL, or bacterial cultures are used. The process proved too unwidely and expensive for commercial practice.
• United States Patent No. 3,620,768 (Corbin, 1971) relates to a method for manufacturing unripened cheeses, such as cottage, by direct acidification.
• Organic and inorganic acids are used to acidify cold milk (32°-45°F) to pH 4.88-5.20.
• the milk is then heated to 60°-100°F before the addition of a coagu­lator and a final acidogen (GDL), which brings about a cuttable cheese curd.
• GDL final acidogen
• U.S. Patent No. 3,882,250 (Loter, et al., 1975) teaches the same principles as U.S. Patent No. 3,620,768 (Corbin, 1971) except that an improved method of acid addition and mixing is utilized to allow milk to be acidified warm at 59°-86°F instead of cold at about 32° to 45°F.
• the Loter patent claims teach acidification of milk at 61.7 to 86°F and then "maintaining the acidified milk at about the same tem­perature and adding thereto ⁇ acidogen ⁇ and ⁇ proteolytic enzymes.” This simply means that the tem­perature of acidification and the setting temperature must be substantially the same.
• the main disadvan­tages of this patent or process are that:
• U.S. Patent No. 4,374,152 (Loter, 1983) teaches a procedure for making acid cheese curd which is similar to that of U.S. Patent No. 3,882,250 (Loter, et al., 1975) except that acid salts such as sodium bisulfate replaced the use of free acids and truly makes warm acidification economically attractive.
• a lower pH can be attained using sodium bisulfate as the primary acidulant as compared to using phospho­ric acid under similar conditions. This reduces the amount of GDL required as the secondary acidulant and reduces the cost of the process.
• the main disadvantages are:
• U.S. Patent No. 4,352,826 (Pearline, et al., 1982) teaches that the salt of an acid (sodium bisulfate) in U.S. Patent No. 4,374,152 can be replaced by a mixture of an acid salt and a free acid (sodium bisulfate plus sulfuric acid). To date, this patent has provided more strategic protection for Patent No. 4,374,152 than commercial potential. Acids such as free sulfuric and hydrochloric are considered to be too dangerous by many dairy plants.
• the Noznick patent does not utilize precondi­tioning nor employ a combination of direct acidification and culturing.
• the present invention through the mechanism of preconditioning, utilizes much less severe and damaging temperatures, i.e. 185°F versus 255°F for 16 seconds.
• the present invention utilizes the stage of direct acidification first to minimize the deliterious effects of pathogens, spoilage bacteria and phage.
• cultures grown at the lower pH ranges that result from this primary acidification stage tend to develop more powerful and extensive flavor and body producing systems that result in finished products of higher quality.
• the culturing stage is incorporated because of its inherent importance in virtually all cheese varieties.
• the primary object of this invention is to make cheese in a relatively faster time without any failures due to bacteriophage, by using a combination of direct acidification and culturing. It is another object to eliminate the survival of Listeria moncytogenes, staphylococci, and salmonellae in the cheese.
• Another object is to decrease the usage of expensive coagulant (rennet) during the manufacture of cheese.
• an improved method for making cheese, of the type wherein cold, raw milk is heat treated, inoculated with starter culture, ripened, and treated with a coagulating agent to form a curd, after which the curd is cut, cooked, and, according to the type of cheese being produced, then cheddared, or pressed, or mixed and molded to form cheese bodies.
• the improvement is characterized in the steps of, first, preconditioning the cold, raw milk by lowering the pH prior to heat treating. Subsequently the preconditioned milk is heat treated and cooled. Then, cooled milk is post-­acidified prior to inoculating with starter culture.
• Cold raw milk is acidified using any food grade organic or inorganic acid, alone or in any combination, to achieve pH 6.0 to 6.5 preferably pH 6.3-6.4. Such acidification can also be accomplished using bacterial fermentation, acidogens, or other food grade substances that promote pH depression or alter the free mineral balance (especially calcium) in milk. This step is called “preconditioning” and is preferably accomplished by using a metering pump, an inline injector and an inline static mixer to mix a controlled amount of liquid acid with cold milk under vigorous agitation.
• Preconditioned milk may be stored in a tank or silo or it may be pasteurized immediately.
• the pasteurization temperatures are rigidly restricted to near the minimum allowed by regulatory agencies.
• Many cheeses are normally made from heat treated milk to avoid a heat treatment as severe as even minimum pasteurization. This is due to the detrimental effects of heat on the protein and mineral components of the milk and the reduction in the quality of cheese made from such milk.
• preconditioning permits the use of higher pasteurization temperatures (165°-190°F) which results in the incorporation of about 15 to 50% of the whey protein without experiencing a decrease in cheese quality.
• the preconditioned, pasteurized milk is then cooled to 60°-100°F, depending on the cheese variety and then further acidified to pH 4.95 to 5.9, depending on the cheese variety.
• This acidifica­tion after pasteurization is termed "post acidification” and is carried out using organic or inorganic acids, acidogens or other food grade substances that increase the hydrogen ion concentration either alone or in any combination and either diluted or concentrated and either liquid, solid, encapsulated or coated.
• Prefera­bly a liquid acid is metered into the cooled milk through an injector followed by vigorous mixing through an inline mixing device.
• Post acidification for the manufacture of a pasta filata cheese such as mozzarella would be to pH 5.4-6.0, preferably to pH 5.5-5.8 and most preferably 5.65-5.75.
• the milk is warmed, if necessary to 88° to 96°F, and then the cheese starter culture is added at the rate of 0.75 to 2.5 percent.
• the starter cultures used here could either be traditional coccus and rods or lactic cultures, or a combination of coccus and rods and lactic cultures. Where coccus and rod cultures are used, the coccus to rod ratio is adjusted to 2:1 to 15:1 ratio, preferably to 5:1 ratio. The ratios are adjusted according to the quality of cheese preferred.
• the starter cultures could either be grown in starter media such as phage resistant phosphated or citrated media or in reconstituted 12.0% non fat dry milk medium. Sometimes frozen concentrated cultures or lyophilized cultures or genetically altered natural or laboratory prepared cultures also can be used to inoculated the post acidified milk. Then the milk is allowed to ripen for 15 to 45 min. The coagulant is added at the rate of 0.5 oz. to 3 oz./1000 lbs. of milk, preferably to 0.75 to 1.5 oz./ 1000 lbs. of milk. The milk is allowed to coagulate at 88° to 96°F, for a period of 15 to 30 min. At the end of coagulation, the curd is cut into cubes and allowed to settle for 5 min.
• starter media such as phage resistant phosphated or citrated media or in reconstituted 12.0% non fat dry milk medium.
• frozen concentrated cultures or lyophilized cultures or genetically altered natural or laboratory prepared cultures also can be used to inoculated the post acidified milk
• the entire contents of the vat are cooked to 98° to 118°F, preferably to 108° to 112°F within a time span of 20 to 45 min. preferably for 30 min.
• the curd is allowed to submerge under whey until pH drops to 5.2 to 5.9, pref­erably to pH 5.3 - 5.5 and then is mixed and molded into cheese bodies.
• the curd can be placed on tables and allowed to come down to pH 5.2 to 5.9 or can also be cheddared and then milled at pH 5.2 to 5.9, preferably at pH 5.1 to 5.4 and then mixed and molded into the cheese bodies.
• the curd can either be salted on the tables or in the mixer-molder or after molding.
• the cheese After the cheese is molded, it is placed in cold water for a period of 1/2 to 3 hours and then transferred to a cold saturated brine.
• the cheese bodies are brined until the final concentration of salt in the cheese is roughly around 1.0 to 2.0%, preferably 1.5%.
• the cheese is taken out of the brine and can be diced or shredded and packaged, or it can be pack­aged in block form and stored at 35° to 45°F, or it can be frozen.
• the cheese prepared using this system is ready to be used on pizza pie on the second day unlike the traditional cheese, which will not melt until it has 5 to 10 days of age.
• the method of present invention is further illustrated by the following examples:
• the following example is presented to show the effect of initial pH of the milk, heat treatment, and pH of the milk at the time of renneting on the whey protein retention.
• the pH of the cold, raw milk (4°C) is adjusted to the appropriate pH using a combination of acetic and phosphoric acid.
• the milk is pasteurized to the appropriate temperature.
• the holding time of the pasteurizer was adjusted to 16 sec.
• the milk is automatically cooled to 75°F and acids are injected into the milk to adjust the pH down to 5.70.
• a sample of the milk where the pH is not adjusted after the heat treatment served as a control.
• the temperature of the milk is raised to 90°F and coagulant is added at the rate of 2 oz/1000 lbs.
• preacidification of milk has significant effect on increasing the whey protein retention provided that the heat treated milk (185°F for 16 sec.) is post acidified below pH 6.4 and perhaps to pH 5.7 using the food grade acetic or vinegar and/or phosphoric acid.
• the heat treated milk when it is not post acidified, the whey protein retention is significantly decreased.
• the preacidification, high temperature treatment (185°F for 16 sec.), and post acidification to pH 5.70 prior to renneting had a pronounced effect on the retention of whey protein and thus increases the cheese yields.
• whey protein retention is observed provided milk is heat treated to about 185°F for 16 sec.
• the effect of culturing has been evaluated in addition to the preacidification and high temperature treatment (185°F for 16 sec.) on the retention of whey proteins in the cheese curd.
• the medium selected for the growth of the coccus and rod mozzarella cheese starter cultures was Italiano.
• the medium was reconstituted to 7.0% solids and heat treated to 190°F for 1 hour and cooled to 110°F.
• Coccus and rod cultures were inoculated into the medium and allowed to incubate until pH dropped to 5.0.
• the medium was neutralized to pH 6.2 using sodium hydroxide and was further allowed to incubate until pH dropped to 4.2.
• the culture was cooled to 60°F and used as a starter culture to inoculate the milk (1.5%) after postacidification to pH 5.70 using vinegar at 32°C.
• the milk was incubated with culture for 30 min. and then it was renneted using single strength rennet at the rate of 1 1/2 oz./1000 lbs. of milk. After coagulation of the curd it was cut into 1/4 inch cubes and then whey was extracted after 5 min. of healing. The whey samples were analyzed for protein.
• This experiment also demonstrates that both organic and inorganic acids are functional in this invention. TABLE 3 No. Heat Treatment of the Milk Type of Acid Used Percentage of Fat in Whey Percentage of Whey Protein in Whey 1 162°F for 16 sec. ACETIC 0.40 0.75 2 185°F for 16 sec ACETIC 0.30 0.59 3 162°F for 16 sec.
• the bacteriophage selected for this study is a coccus phage which is specific to the coccus component of the coccus and rod culture used as starter. The idea behind this experiment is to study the following:
• the experiment is designed to see if the current procedure described in this application has any detrimental effect on Listeria.
• the Listeria impregnated raw milk was divided into several fractions. They were subject to three different heat treatments i.e. 162°F, 175°F, and 185°F. After the heat treatment, the milk was cooled to 90°F and it was further divided into four fractions. One served as the control, the second fraction was adjusted to pH 5.70 using acetic acid, the third fraction was inoculated with coccus and rod culture without any post acidification, and the fourth fraction was post acidified to pH 5.70 and then inoculated with coccus ad rods. All four samples were incubated at 90°F for 30 min.
• This example is designed to check the effect of our proposed procedure on the growth of Listeria, salmonella, and staphylococci added to the milk after heat treatment.
• the milk was heat treated at 162°F for 16 sec., cooled to 90°F and divided into several fractions.
• the active salmonella, staphylococci and Listeria organisms were inoculated separately into heat treated milk. Then each fraction was further subdivided into four fractions. And they were treated using the same proce­dure outlined in Example 6, except the samples were incubated at 99°F for 4 hours.
• the samples were analyzed for the enumeration of salmonella, staphylococci, and Listeria. The results are presented in TABLE 7.
• the mozzarella cheese mas manufac­tured by starting with cold, raw milk. Initially cold, raw milk was acidified to pH 6.45 using a combination of acetic, phosphoric, and lactic acid. The milk was pasteurized to 175°F for 16 sec. and was cooled to 70°F. At that stage it was post acidified by injecting a combination of vinegar, phosphoric, and lactic acids; then, post acidification was carried to pH 5.70. The milk after post acidification was warmed to 90°F. At this stage lactic starter culture grown in phage resistant medium was used at the rate of 1.0 percent.
• the lactic starter culture used in this example was made of strains of Streptococcus lactis, Streptococcus cremo­ris and other lactic group of streptococci, perhaps with an inclusion of Leuconostoc citrovorum .
• the milk was allowed to ripen for 30 min. Halfway thru the ripening, the appropriate amount(s) of calcium chloride was added. Calcium chloride was not added to the control cheese vat.
• diluted rennet enzyme (a combination of veal and microbial) was added at the rate of 3 oz/1000 lbs. of milk. After the coagulation of milk, the gel was cut into 1/4 inch pieces, allowed to settle for 5 min.
• the pizza was cooled for two minutes and evaluated for the melt, browning, oiling-off, stretch and chewiness.
• the melt was determined by appearance.
• the browning was determined by counting the number of brown or burn spots on the pizza pie. In addition, the size of the brown spots were also observed.
• the oiling-off was checked by tilting the pizza to observe the flow of free oil.
• the stretch was measured by pulling a fraction of cheese from pizza pie. A stretch greater than 6 inches was considered excellent. And stretch less than 2 inches was considered poor.
• the chewiness was determined by masticating part of the melted cheese. If the cheese could be bro­ken to smaller pieces with 10 to 15 strokes in mouth, it was considered tender or not chewy. If the cheese gave a bubble gum effect in the mouth it was considered tough.
• the levels of rennet tried were 3 oz., 2 oz., 1 oz., and 0.75 oz. per thousand pounds of milk.
• the coagulation times were monitored.
• the firmness of the cheese was evaluated on the second day.
• the cheese was evaluated on pizza pie using the same criteria outlined in example 8.
• the results of this experiment are presented in TABLE 9. It is obvious from these data that the rennet level can be sig­nificantly decreased (up to 75%) with the use of our proposed new procedure.
• the decrease of rennet usage slightly extended the coagulation time. This is not commercially significant because during the normal cheese manufacture renneting time can go as long as 30 to 35 min. It is preferable to have slightly longer renneting time to improve the moisture retention and quality of the cheese.
• Mozzarella cheese was made using starter with different coccus to rod ratios.
• the coccus to rod ratios were adjusted with the aid of temperature.
• the coccus and rod cultures (supplied by Chris Hansens Laboratories) were grown in Italiano medium. To arrive at 1:1 ratio the medium was set at 110° to 112°F, whereas to arrive at 10:1 ratio, the medium was set at 106°F.
• the starter was inoculated into the test milk at the rate of 1.0 to 2.0 percent.
• the cheese make procedure was the same as in example 8 except for the following:
• Raw milk was adjusted to 2.1% milkfat and preconditioned by inject­ing 80% acetic acid into a flowing stream utilizing a metering pump, inline injector and inline mixer to achieve pH 6.2.
• the milk was subjected to pasteurization at 174.2°F for 16 sec. and cooled to 73°F.
• the preconditioned milk was post acidified to pH 5.68 using a 50:50 mixture of 80% acetic acid and 85% phos­phoric acid, inoculated with a rod and coccus starter culture, warmed to 90°F and set with 1 oz. of rennet per 1,000 pounds of milk.
• Subsequent cheese manufacture was substantially according to traditional procedure for mozzarella cheese.
• This example demonstrates the production of cottage cheese by this invention. Forty gallons of skim milk at 42°F were placed in a jacketed stainless steel tank and precondi­tioned to pH 6.4 using 85% acetic acid as the conditioner. The preconditioned milk was heated rapidly to 183°F with no holding time and cooled rapidly to 90°F. It was then post acidified to pH 5.5 by injecting a 37.5% phosphoric acid solution into the flowing milk stream using an inline injector and static mixer and delivered into the cheese vat.
• vat skim at 90°F and pH 5.5, was inoculated at the rate of 3% with a lactic culture which had been grown in a phage resistant medium. A ripening time of 130 minutes was required for the culture to bring the pH down to 5.0. Setting was accomplished by adding 22 ml. of single strength rennet, diluted in water. A smooth, shiny, cuttable coagulum developed in 90 minutes. After cutting into 3/8th inch cubes the curd was allowed to remain quiescent for 20 minutes while whey expulsion was initiated.
• the washed and drained curds were dressed with a cottage cheese dressing. Both the dry curds and the dressed curds appeared normal in flavor, body and texture.
• the whey contained 0.52% soluble protein as compared to the 0.70% for the control vat made in the usual manner by direct acidifica­tion.
• This example demonstrates the production of direct set cottage cheese by this invention.
• Forty gallons of skim milk at 45°F were placed in a stainless steel jacketed tank and pre­conditioned to pH 6.3 using 75% phosphoric acid as the conditioner.
• the preconditioned milk was heated as rapidly as possible to 180°F and then cooling was started immediately to adjust the temperature to 70°F.
• the preconditioned, high heat treated and cooled skim milk was post acidified to pH 5.25 by injecting into the flowing milk stream a controlled amount of 75% phosphoric acid.
• An inline static mixer was used to facilitate thorough mixing without protein precipitation.
• the post acidified skim milk was delivered into a cheese vat and warmed with agitation to 88°F.
• the acidified skim milk was then set by adding 12 ml. of microbial coagulator and 995 g. of the acidogen glucono-delta-lactone, stirring for one minute and then allowing the mixture to set quies­cently for 75 minutes. At the end of the setting time a smooth, shiny coagulum with a pH of 4.68 had formed.
• Stainless steel cheese knives were used to cut the coagulum into 3/8th inch cubes which were allowed to contract for about 30 minutes before cooking was begun. Forty-two ml. of 75% phosphoric acid was distributed over the surface of the whey, to lower the cooking pH to 4.4-4.5, the steam was turned on and cooking was initiated with gentle hand stirring. The curd was cooked out in the usual manner to 134°F, the whey drained and the curd was washed 3 times with progressively colder water. The washed and drained curd was normal in body, texture and flavor as both a dry curd and as a dressed curd. Although the finished curd was not weighed to determine yield, a decrease in whey protein from 0.78% in the control to 0.53% in this vat strongly support a yield increase with no loss in cheese quality, just as was experienced with mozzarella.
• Cheddar cheese was made in this example to demonstrate the applica­tion of this invention to cheeses other than mozzarella.
• the acidified milk (pH 5.6) in the vat was inoculated with 1.5% lactic starter culture which had been grown in a phage resistant medium.
• a ripening time of 45 minutes was allowed before addition of 22 ml. of single strength microbial coagulator. After a setting time of 35 minutes a smooth, shiny coagulum was formed.
• the coagulum was cut with 1/4 inch cheese knives, allowed to contract for 10 minutes and cooked to 104°F during 40 minutes of constant agitation. The curd was allowed to fall, the whey was drained and the "packing" or matting stage was performed.
• the matted cheese was cut into slabs and cheddared until it reached pH 5.3.
• the slabs then were cut into strips using a knife, salted and crudely pressed in a cylindrical metal hoop overnight.
• the stretch of the slabs during cheddaring was normal and the cheese, after pressing, appeared normal except for a few mechanical openings.
• the soluble protein content of the whey was 0.45% reflecting an increased cheese yield.

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